Melbourne Sake Bar & Japanese Restaurant: Akatombo’s City Menu

Otsumami (Appetizers) (dishes range from $5-$7)  おつまみ

• Jako Oroshi    じゃこおろし
  (‘Jako' baby sardine served with grated radish) 
• Edamame    えだまめ
  (Cooked young soybeans in shell) 
• Mentaiko    めんたいこ
  (Cod roe marinated with salt and chilli)
• Tamago Yaki    だし巻玉子
  (Japanese style egg omelet)
• Yakko Tofu    ヤッコとうふ
  (Fresh tofu with spring onion, ginger and soy) 

Salad サラダ

• Green Papaya Salad    青パパサラダ 
  (Finely cut green papaya with ‘Shiso' flavored dressing)                       
• Sengiri Potato & Salmon Salad    じゃが芋のせんぎりとサケのサラダ
  (Shredded potato salad, cooked salmon flakes & roe on top)
• Jako & Rocket Salad    ちりめんじゃことロケットのサラダ 
  (‘Jako' baby sardine & fresh rocket with ‘Yuzu' dressing)          
• Daikon & Mentaiko Salad    せんぎり大根とめんたいこサラダ 
  (Fine cut ‘Daikon' white radish with ‘Mentaiko' dressing)  
• Kaisen Salad    海の香りのサラダ 
  (Seaweed and seafood salad with ‘Miso' dressing)
• Ebicado Salad    エビカドサラダ 
  (Diced prawn & avocado dressed with ‘Wasabi' mayo Sauce)     

Japanese Tapas (dishes range from $7-$9.5) 和風タパスいろいろ

Teppan and Steamed Tapas 鉄板焼とむし焼

• Akashi Yaki    あかし焼
  (This dish is popular in Kansai; Japan and is similar to "Takoyaki" Octopus balls, but more delicate in taste)
• Tonpei Yaki    とんぺい焼
  (Kansai style pancake with cabbage & pork)
• Kuro Hanpen    黒はんぺん
  (Japanese fish cake, made with sardine & yams)
• Ika yaki   イカの一夜干し
  (Pan fried sun dried calamari with ginger soy sauce) 
• Yaki Tori    やきとり（塩又はたれ）
  (Skewered chicken pieces with salt or BBQ sauce)
• Gyoza    焼ギョーザ
  (Pan fried pork dumpling with vinegar soy sauce)
• Tofu Steak    とうふステーキ
  (Pan fried tofu with ‘Aka tombo' BBQ sauce)
• Nasu Dengaku    なすでんがく
  (Pan fried eggplant with sweet ‘miso' paste)
• Arabiki Sausage    あらびきソーセージ
  (Japanese style coarse minced pork sausage)
• Mushi Gaki    むしがき
  (Steamed oysters with ‘tosazu' vinegar)
• On Tofu    温とうふ 
  (Warmed tofu with ‘Wari' soy sauce) 

Stewed Tapas 煮物

• Motsu Ni    モツ煮
  (Stewed beef giblets, ‘Gobo' burdock roots & tofu)
• Suki Ni    すき煮
  (Sliced beef & ‘Gobo' burdock roots with ‘sukiyaki' sauce)
• Unagi Yanagawa   うなぎ柳川煮
  (Grilled eel & ‘Gobo' burdock roots with soy sauce & egg)
• Tori Goma Ni    手羽先のごま醤油煮 
  (Slowly cooked chicken wing with tasty soy sauce & black sesame)                              

Deep fry Tapas 揚げ物

• Ebi Tempura    えびの天プラ 
  (fried prawn tempura with ‘Maccha' green tea flavoured salt)                  
• Yasai Tempura    五色野菜の天プラ
  (Tempura - lightly fried five colour vegetables)
• Agedashi Tofu    揚出しとうふ
  (Deep fried tofu with ‘dashi' light soy sauce)
• Tori Kara    とりのからあげ
  (Deep fried chicken with sesame sauce)
• Soft shell crab Kara Age    ソフトシェルクラブからあげ
  (Deep fried soft shelled crab with pickled vegetables on top)
• Ebi Kara    川えびのからあげ
  (Deep fried fresh water shrimp with Himalayan salt)

Sashimi & Sushi さしみ＆すし

• Salmon Sashimi   サケのおさしみ
  (Sliced flesh Tasmanian salmon)
• Kakisu    かき酢
  (Fresh oysters from Coffin Bay, S.A. with vinegar sauce)

Sushi Rolls (4pcs) 巻すしいろいろ

• Eel & cucumber  うなキュー巻                             
• Salmon & avocado サケアボカド巻                                 
• Salmon with spicy sauce スパイシーサーモン巻            
• Vegetables やさい巻                                             
• Deep fried soft shell crab ソフトシェルクラブ巻